January 2014

Hot Sake Spots – Who Pours Good Hot Sake In SF

Posted by Beau Timken in 2014, Hot Sake, January, Newsletter
Since we are talking hot (atsukan) sake I thought I’d call around and ask some friends what hot sakes are gracing the menus of some of the better sake spots in SF. As you know most sushi restaurants that are not passionate about sake pour either Geikkeikan, Ozeki, or Sho Chiku Bai which are made right here in California. (I’m not saying that these are bad sakes, but there are far better warming sakes coming from Japan.)

In order of who replied first:

Umi Sushi – Shamus Booth
  • Koshi no Homare Junmai “Richer and deeper”
  • Tsukasabotan Junmai “Dry, light, floral”
  • Suigei Junmai
Ozumo – Jessica Furui
  • Kamoizumi “Shusen” Junmai Ginjo “Smooth, floral, mushroom”
  • Kokuryu “500 Mangoku” “Cocoa, banana, raspberry”
  • Koshi no Kanbai “Muku” Junmai Ginjo “Peppermint, spice, plum”
  • Masumi Okuden Junmai “Buttery, caramel, chamomile”
  • Miyasaka Yawaraka Junmai “Butterscotch, mellow, silky”
  • Nishida Denshu Tokubetsu Junmai “Woodsey, hazelnuts, vanilla”
  • Shichi Hon Yari Junmai “Shiitake mushroom, spice”
Nombe – Gil Payne
  • Chokara Junmai “Bone dry!”
  • Hakkaisan Honjozo “Alc forward and billowy”
  • Tengumai Yamahai “Bold and high acidity”
  • Kame No Taru Sake “Woody”
Yuzuki Izakaya – Yoshi Sako
  • Tsucasabotan Senchu Hassaku Junmai “Dry and mellow”
  • Shichi Hon Yari Junmai “Woody”
  • Dewatsuru Kimoto Junmai “Earthy and full”
  • Nishida Denshu Tokubetsu Junmai “Ricey and structured”
  • Gunmaizumi Yamaha Junmai “Shitake mushroom and matured”
  • Kokuryu Junmai Ginjo “Chocolate”
  • Manibito Kimoto Junmai Ginjo “Caramel and smooth mouth feel”

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